Lemon Meringue Pie

Try this delicious lemon meringue pie recipe for a tasty treat. Made with Jus-Rol all butter shortcrust pastry and ready in 30 minutes.

Quick Stats

Moderate

1 pie

20 minutes bake time

Lemon Meringue Pie

Try this delicious lemon meringue pie recipe for a tasty treat. Made with Jus-Rol all butter shortcrust pastry and ready in 30 minutes.

Ingredients

Jus-Rol™ All Butter Shortcrust Pastry Block
5 Eggs, separate 3 of the eggs
300g Caster sugar
3 Lemons, juice and rind
125g Unsalted butter, cut in small pieces

Made With

Frozen
All Butter Shortcrust Pastry Block

Jus-Rol’s All Butter Shortcrust Pastry Block with its rich buttery taste gives that extra special touch to any recipe.

Equipment required

Round flan tin
Baking paper
Baking Beans
Balloon Whisk
Medium sized pan
Large bowl
Tablespoon

Techniques Used

How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
4. Then turn the dough a quarter turn.
5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
  
  Press paper gently into flan case and allow excess to stand up around edges.
  
  Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
  
  Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.

Method

Preheat oven to 200ºC (180ºC fan assisted oven).
Roll out pastry and use to line baking tin. Cover with baking paper and baking beans and bake for 10-15 minutes.
Beat together the 3 egg yolks with the 2 whole eggs, 150g of caster sugar and lemon juice and rind. Place in pan and heat gently stirring continuously. When warm but not boiled, gradually add the butter stirring throughout. Allow the mixture to just start to thicken then remove from heat.
Once the pastry is baked, remove from the oven and pour the lemon mixture into the case. Reduce the oven temperature to 190ºC (170ºC fan assisted oven) and return to the oven for 8-10 minutes. Remove from the oven and allow to cool.
Whisk the egg whites in a large bowl until frothy, then gradually whisk in the remaining caster sugar a little at a time until it is all incorporated and the egg whites are glossy and stiff.
Place tablespoonful’s of the meringue on top of the lemon filling – starting at the outer edge and working inwards until all the filling is covered. Bake in the oven for 10 minutes until the meringue is golden brown and crisp to.
Serve warm or cold.

NB When you shake the tin the filling will be just a little ‘wobbly ‘ in the centre but this will set up on cooling.